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cakes & bars yields 28 servings 60 minutes. chocolate chips and bake for 45– pan. Sprinkle the top with the chocolate chips. all the ingredients except the ing paper. 10x15-inch baking pan with bak- 3. Pour the batter into the baking 2. In a large mixing bowl, combine 1. Preheat the oven to 350˚ F. Line a ½ cup chocolate chips 2 teaspoons vanilla sugar 2 teaspoons lemon juice 1½ cups sugar 1 cup brown sugar 1 cup oil ½ teaspoon salt 2 teaspoons baking soda 4 cups

yields 12 servings
FLUFFY MARBLE CAKE carob, not cocoa
9 eggs, separated 1. Preheat the oven to 350˚ F. Line a 9x13-inch baking pan It’s hard to imagine a world without choco- Unlike cocoa, carob contains no stimulants.
2 cups sugar with baking paper or grease lightly. late. After all, chocolate makes the world go Moreover, cocoa is more bitter than carob
2 tablespoons vanilla sugar 2. In the bowl of an electric mixer, beat the egg whites until ’round! Why would we want to replace it? and requires more sweetener to neutralize it.
2 teaspoons baking powder foamy. Continue beating, gradually adding the sugar, vanilla sugar, But cocoa is a highly allergic food that If carob is new to your family, mix two table-
¾ cup orange juice and baking powder, until stiff. causes a variety of adverse reactions, includ- spoons of cocoa with a cup of carob powder
¼ cup seltzer 3. In a medium bowl, beat the yolks by hand. Add the juice, seltzer,
¾ cup oil and oil. ing headaches, digestive and skin disorders, before using it in your cakes or cookies. This
nausea, and congestion. Cocoa also prevents
will provide the old familiar aroma and taste
2½ cups gluten-free 4. Fold the liquid ingredients alternatively with the flour into the egg calcium absorption and may also bind cal- while introducing the flavor of carob to your
all-purpose flour whites. cium, causing gallstones. family. Gradually reduce the amount of co-
5. Pour three-quarters of the batter into the greased or lined pan. In
CHOCOLATE BATTER a medium bowl combine the cacao powder, sugar, and oil. Add the Cocoa contains caffeine, which stimulates coa until it is totally eliminated. Two table-
spoons of cinnamon added to a cup of carob
3 tablespoons cacao powder cacao mixture to the remaining batter in the bowl and swirl into the the adrenal glands. That is what gives you the powder will also neutralize the taste of carob
3 tablespoons sugar white batter with a fork to obtain a marble effect. Bake for 1 hour. “lift” when you drink coffee or eat choco- for those avoiding cocoa.
4 tablespoons oil late. However, our delicate body mechanism
cannot long tolerate the constant unnatural To use carob as a substitute in your favorite
stimulation of habitual caffeine ingestion. It recipe, simply use an equal amount of
affects the nervous system, leading to behav- carob powder for the cocoa
yields 12 servings
COFFEE BUNDT CAKE ioral disorders, depression, restlessness and powder. Since it is high
This Bundt cake is guaranteed to earn you compliments and has won many a Bundt contest. insomnia. in natural sugars,
Serve without a doubt to any crowd—gluten-free or not! Carob powder is a choice alternative to use less sweet-
cocoa. It is an excellent source of calcium, ener.
2 cups sugar 1. Preheat the oven to 350˚ F. Grease a Bundt pan.
1 cup oil 2. In the bowl of an electric mixer, beat the sugar with the oil until well carotenoids,
4 eggs mixed. Add the eggs, one at a time. B vitamins,
1½ cups gluten-free 3. In a small bowl, combine the flour with the baking powder. phospho-
all-purpose flour 4. Add the vanilla sugar, cocoa, coffee, and flour mixture to the mixing rus, and iron.
2 teaspoons baking powder bowl. Beat for an additional 5 minutes.
2 teaspoons vanilla sugar 5. Pour the batter into the greased Bundt pan and bake for 45 min-
¼ cup cocoa utes.
¼ cup coffee, dissolved in 6. Drizzle the cooled cake with Chocolate Syrup and sprinkle with
¾ cup water chopped pistachios..
Chocolate Syrup (p. 397),
for garnish
Chopped pistachios, for garnish

358 HEALTHY EVER AFTER sugar margarine Juice of 1½ lemons 3 egg yolks 2 tablespoons vanilla sugar 1½ cups confectioners’ ¾ pound (1½ cups) LEMON CREAM all-purpose gluten-free flour 2 tablespoons orange juice 2 tablespoons oil 1 tablespoon vanilla sugar ½ teaspoon baking powder 1 teaspoon coffee 1 tablespoon cocoa 1 cup potato starch or 1 cup sugar 5 eggs, separated CHOCOLATE LAYER invert the second vanilla layer over the cream. Top with the remaining cream. chocolat

355

for 35 minutes.
9x13-inch baking pan and bake
the batter into a greased or lined

for 30 minutes.
all the ingredients well. Let stand

flour

yields 12 servings

yields 40 servings